I found this recipe on rawguru.com, so it’s not mine, but it looked amazing, so I had to share! The recipe called for 3-4 oz raw cacao nibs ground fine, but since I’m not much of a chocolate lover, I left it out. But feel free to use it, by all means!! http://www.rawguru.com/recipe44.html

Recipe Directions

Process everything in a food processor till smooth. Add more ground flax to make the dough thicker. Taste it, and adjust the flavorings to your preferences. Knead the dough till nice and pliable. Cut the dough in half and wrap them in parchment paper, and refrigerate them for a few hours. Then, using a rolling pin, roll the doughs into two large rectangles or squares. The thicker you roll the dough, the longer it will take to dry and the chewier it will be. Thinner dough makes crisper cookies. Cut the rolled cookie doughs with a cookie cutter into desired shape and place them onto dehydrator trays lined with teflex sheets and dehydrate at 145 for 1-2 hours and then 110 for 10 hours. The food will never reach 145 degrees, so all the enzymes will be good.

Rawclaire's Thoughts

I found this recipe on rawguru.com, so it’s not mine, but it looked amazing, so I had to share! The recipe called for 3-4 oz raw cacao nibs ground fine, but since I’m not much of a chocolate lover, I left it out. But feel free to use it, by all means!!

http://www.rawguru.com/recipe44.html

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Just do 1 cup of flax seeds. I'll fix that.

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Raw_Chocolate, Have you tried any modifications yet to take care of the flax? If you made it again how would you change it? I would love to try, but don't do well altering stuff.

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I thought it looked tasty too, but when I tried it the flax seed overpowered all the other tastes. Of course I used the oven with the door open and not an actual dehydrator.

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